Lemon Icebox Cookies
1 1/2 cups all-purpose flour 1 cup yellow cornmeal 1/2 teaspoon cardamom 1 cup butter -- softened (no -- substitutions) 3/4 cup granulated sugar 2 large egg yolks 1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice ***LEMON ICING *** 1 1/2 cups confectioners' sugar -- sifted 5 tablespoons fresh lemon juice 3 teaspoons water -- (3 to 4) ****** 1/3 cup shelled pistachios or natural almonds -- finely chopped 1. Combine flour, cornmeal and cardamom in medium bowl. 2. Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg yolks, lemon peel and lemon juice until well ble nded. With mixer at low speed, beat in dry ingredients just until combined. 3. Divide dough in half. Shape each half into a 10-inch log. Wrap each log i n plastic wrap and freeze until firm, 1 hour. (Can be made ahead. Cover and f reeze up to 1 month. Let stand at room temperature 10 minutes before slicing.) 4. Heat oven to 350 SectionsAbout Us© Quench Magazine |